BakeMark's Bakin N Rockin - August 2011 - (Page 4)

Back to School Trends Favor Health With nearly 16 million college and university students in the United States commanding over $300 billion in spending power, college and university foodservice is establishing itself as a promising foodservice revenue channel. Campus foodservice is an important component of the college experience, with 44 percent of college students polled by Technomic indicating that their school’s dining program was at least somewhat important in deciding where to enroll. However, only 32 percent of students say their school does a good job of making sure students are pleased with the overall dining program. Sara Monnette, Director of Consumer Research at Technomic, points to significant opportunities for suppliers and operators to grow revenues by appealing to the campus crowd. “Despite the fact that 62 percent of students surveyed say they eat at oncampus dining facilities at least weekly, only 28 percent of students are satisfied with the healthy offerings at their school, and only 34 percent express overall satisfaction with their school’s dining facilities. Operators on and off campus could attract more students and increase the frequency of visits by refining their menus based on students’ desires.” Monnette also points out that trends taking shape on campuses could become part of the broader foodservice market as graduating students enter the workforce and gain additional spending power. To help food industry professionals understand the preferences, dining patterns, and patronage of college and university students, Technomic recently released the College and University Consumer Trend Report. Customization is an increasingly critical issue for college diners, as nearly half of students polled (47 percent) compared to just 43 percent of those polled in 2009 said it is important that they can omit or substitute ingredients in their food. 21 percent of students limit their consumption of meat by sticking to a vegetarian or vegan diet, eating only certain types of meat, or eating meat only occasionally. 48 percent of students strongly agree that they would like more on-campus dining facilities to stay open later at night. Technomic’s College and University Consumer Trend Report helps operators and suppliers identify key trends, growth opportunities, and marketing strategies within the college and university foodservice channel. It includes consumer insights from a representative sample of 1,500 American students, as well as menu, concept, and marketing trends relating to foodservice at colleges and universities. HOW TO PROMOTE HEALTHY BREAKFASTS As parents send their children back to school, instore bakeries can take words of wisdom from leading health officials about what parents are looking for when it comes to breakfast foods for kids. According to new research from the Food Marketing Institute, parents are more likely than a year ago to say they “serve healthy options all the time” when it comes to breakfast, lunch, dinner, and even snacks – in all cases resurging to or exceeding 2008 levels. Dinners are the most consistently healthy meals, at 65%, followed by breakfasts, at 59%. Lunches and snacks are tied at 47%. Mary Pat Alfaro, M.S., R.D., clinical manager in the Division of Nutrition Therapy at Cincinnati Children’s, says multiple studies have shown that poor nutrition adversely effects school performance and overall achievement. Alfaro says that the best way parents can help their children nutritionally is by making sure they have a healthy breakfast. She suggests that their breakfast consists of a variety of foods, especially high-fiber and nutrient-rich whole grains, fruits, and dairy products.  Fiber rich and whole-grain cereals with low fat milk  Yogurt and berries  Toast, eggs and 100 percent fruit juice  Whole wheat bagels and cheese or eggs with low fat milk Alfaro says parents need to make sure their children have a healthy lunch, too. Alfaro gives the following tips to parents on how to ensure healthy nutrition for their child: Use myplate.gov. Beat boredom with different foods. http://www.myplate.gov

Table of Contents for the Digital Edition of BakeMark's Bakin N Rockin - August 2011

BakeMark's Bakin N Rockin - August 2011
Production ideas -- How to Broaden Your Donut Variety
Merchandising Tips -- More are Smartphone Shoppers
Product Trends -- Back to School Trends Favor Health
Product Trends
Bakery Profile -- Baking & Banking Make a Sweet Combo

BakeMark's Bakin N Rockin - August 2011